This recipe for grilled Salmon Packets with Tomatoes, Olives, Garlic, Thyme, and Saffron is something I've made many times for guests. This combination is really special and it's low-carb, gluten-free, Paleo, Whole 30, dairy-free, and South Beach Diet Phase One.

(For Phase One Fridays I highlight Phase One recipes from the past that have been my personal favorites. I first tried this recipe for Grilled Salmon Packets with Tomatoes, Olives, Garlic, Thyme, and Saffron right after I finished my house renovations and had a brand new deck and grill, and it's something I've made for guests many times since then.)

This was the first recipe I tried when I finally got my grill out of the neighbor's garage, where it's been stored (for a worthwhile reason). I'd been anticipating trying some of the grilling recipes I've longingly saved, and as soon as I took a bite of this salmon cooked in foil with tomatoes, olives, garlic, thyme, and saffron, I knew this was a recipe I'll make over and over. Not only does it have so many flavors I love, but it was so easy that you can have it on the table in 20 minutes. And no worries if you don't have the optional saffron, I'm sure this combination will taste wonderful without it.

Start by combining diced tomatoes, Kalamata olives, olive oil, garlic, thyme, saffron, and a bit of salt and pepper. (I made two pieces of salmon to try the recipe, so this is half the amount you'll have. One great thing about this recipe though is how easy it would be to make just one or two servings, depending on how many people you're feeding.)

Saffron is the most expensive spice in the world, made from the dried stigma of the Saffron Crocus. Although it's expensive, it's used in very small amounts, so a tiny container like this will flavor many dishes. It has a slightly bitter, musty flavor that's hard to describe, but which is beloved around the world for seasoning rice, chicken, seafood, and traditional dishes like Paella.

Salmon is placed on foil, then topped with the tomato-olive mixture. I sprayed the foil with olive oil before I put the fish on.

Then loosely fold over the top pieces and ends of the foil to make a flat packet to sit on the pre-heated grill. You won't be turning them over, so you don't have to be too careful about the wrapping.

Grilled Salmon Packets with Tomatoes, Olives, Garlic, Thyme, and Saffron
(Makes 4 servings, but this recipe can easily be modified to make just the number of servings you need; recipe adapted slightly from Fine Cooking Grilling 2008.)

Preheat gas or charcoal grill to high (you can only hold your hand there for 1-2 seconds at that temperature.) If you don't have a grill, I think these packets could be cooked in a hot oven. I'd use a temperature of at least 450F for oven cooking.

Tear piece of foil big enough to completely wrap the salmon with a bit extra to fold over and seal. Spray or brush foil pieces with olive oil. Place a piece of salmon in the center of each piece of foil and season with a small amount of salt and fresh ground black pepper. Spoon 1/4 of the tomato-olive mixture over each piece of salmon. Fold up sides of foil, then fold together in the center and fold over ends so each salmon piece is sealed inside the foil packet.

Put packets on grill and cook on high for 8-10 minutes. I opened one after 8 minutes and thought it was not quite done, so I turned off the grill and let the packets sit on the hot grill for 1 more minutes. Let salmon rest about 2 minutes, then fold down sides of foil and serve each piece of salmon in the foil.

I chose the South Beach Diet to manage my weight partly so I wouldn't have to count calories, carbs, points, or fat grams, but if you want nutritional information for a recipe, I recommend entering the recipe into Calorie Count, which will calculate it for you. Or if you're a member of Yummly, you can use the Yum button on my site to save the recipe and see the nutritional information there.

More Versions of Grilled Salmon You Might Like to Try:
(Recipes from other blogs may not always be low-carb or South Beach Diet friendly; check ingredients.)

(Want even more recipes? I find these recipes from other blogs using Food Blog Search.)

Blogger Disclosure:

Posts may include links to my affiliate account at Amazon.com, and Kalyn's Kitchen earns a few cents on the dollar if readers purchase the items I recommend, so thanks for supporting my blog when you shop at Amazon!

If you make a recipe, share it with the hashtag #kalynskitchen on Instagram, Facebook and Twitter so I can see what you're cooking!

Posts may include links to my affiliate account at Amazon.com, and this blog earns a few cents on the dollar if readers purchase the items I recommend, so thanks for supporting my blog when you shop at Amazon!

42 comments:

That looks scrumptious. I love my salmon and that combo with olives, garlic and thyme is one I have done before too. Saffron is a guarded spice in my home...taken out for special occasions as you are right...tis durn expensive! I use it in my special biryani

This is my kind of dish. I often make a salmon tagine with a chermoula of olives, tomatoes, and garlic. To add the slightly smoky flavor from the grill would make it even more delicious -- and very similar to your recipe. I'm bookmarking this one.

What a great idea. The packets remove my usual anxiety about fish sticking on the grill and falling apart. On my cooking video site, CookusInterruptus posted a video where she (Cynthia Lair) bakes salmon wrapped in nori. Another great packet idea! Thanks for this one.

That looks and sounds delish! I love cooking with foil packets on the grill. It's a great way to combine flavors for fantastic dishes without having to spend hours marinating. I cannot wait to try this.

I'd like to try this but I'll probably leave the saffron out. Its something I've never used and would probably not use again but who knows, I might get wild and crazy and try it with the saffron. This recipe looks great and I'm eager to try it. Eating plain baked salmon is getting old!

StreamingGourmet, love the idea of salmon wrapped in nori too. This must be the easiest way imaginable to cook fish on the grill!

Sarah, I loved it!

CookinsForMe, as I said, I think the saffron is definitely option. However, it does give it that extra "over the top" flavor if you decide to try it. And saffron is expensive, but you use the tiniest amount, so it goes a long way.

This sounds tasty - but when one seals food in foil and places it 'on the grill' to my way of thinking, there is no real reason or need for the grill. Just as well prepare it in the kitchen oven.

When using a grill for cooking, seems to me anyway, is to use the tool for that which it is designed - searing food on hot grates, maybe over wood or charcoal, or to add smoke flavor with indirect cooking. All of this is exposing the meat, fish, veggies, fruit to the heat and to the fire or smoke. Sealing in foil is well - baking in foil. Cook it indoors OR SEAR THE FISH FIRST and place in the foil to finish.

Katerina, give it a try and I bet you'll like it, especially if you like saffron.

Vintage Mixer, don't skip the tomatoes and olives too.

Maria, I am happy indeed to have the grill back.

CB, since this recipe came from Fine Cooking Grilling, you would have to address your concerns about the purity of the recipe with them. I liked it, and to each her own when it comes to cooking, I'd say. (And I don't think it would be the same in the oven. The hot fire right under the fish, cooked it quickly while leaving the tomatoes and olives less cooked. The oven wouldn't give that effect.)

Kalyn, this sounds fabulous! This would be perfect for a quick weeknight meal. When entertaining, my mum loves to cook a large fillet of salmon in foil. She usually adds soy sauce, whole green onions, and chunks of ginger and garlic. It always turns out tender and tasty.

This was absolutely delicious! Five stars! My husband likes to eat a lot of salmon and I was beginning to dread the thought of preparing it; but no longer! I think the saffron is essential to this recipe - it adds a "certain something" to the combination of flavors that might just be another - altough delicious - mediterranean-style dish without it. Thank you so much!

I loved this dish! I didn't have fresh thyme so I used dry and it worked out nicely. I also cooked the packets in the oven for about 15 minutes on 450 and they turned out perfect. Thanks for the great recipe.

Hi Kalyn- this recipe looks delicious and was the only one I could find on the internet that I was excited about (not a big fish eater but trying to eat healthy). I am in Michigan in the snow so grilling isn't an option. You mentioned 450 in the oven and I was wondering how long to cook (same as the grill... 8-10 mins)? I'm not a very experienced cook so sorry if this seems like a silly question. Thank you!

Not a silly question, but I honestly can't say for sure how long it would take in the oven. I'd probably cook about 15 minutes, then open the packet and see if it's done. I'm guessing it will take a little longer than on the grill, but I'm not sure exactly how much longer.

Another great way to make salmon! I often cook my salmon in foil like this as it keeps it moist. My only changes were that I used green olives (didn't have the kalamata olives) and added some capers. (FYI, I cooked it in the oven for about 15 minutes @375F). Made this with your Bok Choy with Soy Sauce and Butter last night. Also made 'mock mashed potatoes' aka mashed cauliflower. A complete South Beach Diet dinner!

Had a fridge full of groceries, but still didn't know what to make for dinner tonight ~ I hate it when I'm in a dinner funk. But, your blog is regularly my "go to" place when I need help with dinner, so that's where I went tonight. I had the ingredients on hand for this recipe, fired up the grill and before I knew it I was eating something far more tasty and special than I expected. I did make the lemony rice to go with it ~ a perfect meal! Teresa in TX

I'm with Lydia ... I never ever tire of grilled salmon. We haven't used our grill much at home this summer, but the one at our mountain property has been in constant use when we're there. We're headed up this weekend. I think we'll get some salmon on the way! :-)

This is one of the most scrumptous dishes I have ever prepared! I didn't use saffron or olives because I didn't have them. I can't wait to make it again. I am always excited to find good recipes for fish because it is such a healthy way to eat. I've kept the 40 pounds off using SB and your recipes for almost two years. You rock, Kalyn!

I'm so happy you're taking the time to comment on Kalyn's Kitchen! I love hearing from people who stop by, especially if you're sharing feedback or asking questions about a recipe I've posted here.

I've recently changed my comment settings so people can comment without signing in, but you will need to check the box to show you're a live person, and comments on older posts won't show up until I publish them. Thanks for understanding!

And if you really like the recipe, Pins, Shares, Tweets, and Yums are always appreciated!

Food Blogger Love!

Copyright Notice

All Photos and Original Text (C) Copyright: 2005-2016, By Kalyn's Kitchen® LLC. I grant permission for photos and recipe links to be copied to Pinterest and other social media sites, but not recipe text. All Other Rights Reserved. (Other bloggers may post their adapted version of a recipe found here, with their own photos and recipe text, but please link back to the inspiring recipe on this site.)

Kalyn's Kitchen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.